Green Almond Chicken

Pollo Verde Almendrado, as it is known locally, is a popular dish south of the Rio Grande, and a quintessentially Mexican recipe.



1 cup chicken stock.

300g lean chicken, diced.

Salt to taste.

1 medium onion, peeled, diced.

1 garlic clove, chopped

1 bunch parsley.

1 bunch coriander greens.

4 lettuce leaves,

1 green chilli, seeded and chopped [or to taste].

½ cup almonds.

¼ cup cooking oil.



Place a small saucepan onto a high heat and bring the stock to the boil. Add the salt and the meat, bring back to the boil, cover, reduce the heat and simmer for 30 minutes or until tender. Remove the meat and reserve. Pour the stock into a container and reserve.

While the chicken is cooking, place the onion, garlic, parsley, coriander, lettuce, chilli and almonds into a bowl and reduce to a coarse puree with a stick blender. Set the mixture aside. Heat the oil in a pan over a medium flame and cook the onion mixture for 3-4 minutes, stirring with a spatula to prevent sticking. Add the stock, stir through and bring to the boil and add the meat. Cover and simmer long enough to thoroughly reheat the meat. Serve immediately.


Serve with: Rice and tortillas, with frijoles [refried beans] and guacamole on the side.


Serves: 2.

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